I put some in a little jar in my fridge. I don't really know how long they're supposed to keep in there, but they've been in there for a few months now and still seem ok.

I puree the peppers and adobo in a blender, then freeze. It is easy to slice a piece off of the frozen chunk to use. Keeps a long time!

I also blend them up in the food processor, then freeze. I read somewhere that 1T of frozen puree equals 1 pepper (which is what recipes usually call for), so you could even freeze the puree in ice cube trays to make it even easier, but like Lora said above, it's usually easy enough to slice a bit off the big chunk.

I put one pepper each in those tiny 4oz ziploc containers and freeze.

Thanks for the puree and freeze idea. Just threw out "suspicious" chipotle leftovers this week. Didn't want to risk it.

I just dump the jar into a freezer ziploc, kind of mush it down so it will be roughly a log shape, and freeze the whole thing-- never tried blender. Then I slice a piece off when I need it. Blending first is a good idea, since they what you get is 1) already chopped up, and 2) more even distributed. I always just guess-timate how much I need once it's frozen.
I don't bother refrigerating anymore, since I never managed to get through a jar before I got really suspicious.

I freeze by placing pureed tablespoons on 3x5 sheets of wax paper. Once they are frozen, they can be wrapped up like a parcel/burrito.

I use that press and seal stuff to seal in individual peppers and freeze them like that. I freeze them in a sheet, but once they're frozen, I cut them apart and throw them in a container in the freezer.

I put them in a clean glass jar and store in the fridge for several months.

I'm with NUPUR, I puree the leftovers and keep in a glass jar in the fridge, where it's easy to stir into lots of things, like the Annie's mac and cheese I made last night.

I bought two silicone ice trays with 1oz holes. While they were a little pricey, I use the exclusively for freezing food and reserve my ice cube trays for ice. I too advocate puree and freeze...and for the peppers I only fill them halfway. Once frozen, I pop them into a labeled ziplock and I'm good to go. These are the same trays I use for stock, pesto, herbs, and juices!

I also transfer the leftovers to a clean glass jar and keep it in the fridge.
It lasts for several months for me too. I do try to poke the actual peppers under the sauce though. I don't know if this makes a difference or not but that's what I do.

I had some in my fridge in a little 4 oz glass container for over a year with no ill effects. I just dumped the rest of the can including the sauce in the container. I checked on them every time I cleaned the fridge, they never got moldy or "suspicious". I finally threw them away when it was time to move.

I bought a few of those Ikea rubber/silicone ice cube trays (at 99 cents each, a bargain) and use those to freeze chipotle, small portions of pesto, garlic & ginger paste - i.e. anything I just need to freeze a small amount of. This way, they keep fresh, and (because I'm trying to stay plastic-free), do not use or touch plastic.

Ditto on puree, freeze, and then cut off a chunk as needed.

As other mentioned, ice cube trays are great for this. I put one chile per opening, then distribute the adobo over them. When frozen, store in a ziplock. 1 cube = 1 chipotle. Easy!
I also do this to produce 1 or 2 tbsp measures of frozen stock, since I always have recipes which call for just a bit of it.

It depends on how I think I might use them in future. I have an ice cube tray reserved for freezing spicy things like this and that's my favorite method (I cut a frozen ice cube in half, before storing all the cubes in a freezer bag, so I can pull out really small portions for use). I've also frozen them as a block to slice & use (least favorite method). I've also put them in a jar and poured vinegar over them, then kept them in the fridge, they'll keep that way for far longer but will become more acidic if stored in the vinegar (although the vinegar itself is a great addition later to marinade or a spicy salad dressing).

I like the puree & freeze idea and will definitely start doing that! (Though I agree with urbanmermaid that they do seem to last ages in the fridge with no ill effects.) My grocery store carries weeee baby 3.5 ounce cans (San Marcos brand) which are basically one pepper & a few tablespoons of adobo sauce. I grab a couple whenever I see them, since they're awesome for avoiding the leftover issue.

We started just putting the adobo in everything - a few peppers eventually get tossed, but they keep for quite a while in the fridge in a tiny tupperware for us. But, we eat more breakfast burritos, salmon with chipotle, etc. I did fix the single serving problem by buying some tobasco with chipotle. You get the same smokey flavor and you don't have to open a can.

I chop the whole can, then scoop leftovers into an ice cube tray and freeze. Pop them out into a ziploc after a few hours. The ~1TB portions are perfect for every recipe.

Puree, toss in a small plastic container and leave in the fridge. Been doing this for years and never seen them get moldy. I think the acidity and the "heat" protect them.

Either that, or there's no Mexican mold spores around here.

Just put the whole can in the recipe. You won't regret it...until tomorrow.

I have always just put the remainder in a container and kept for as long as necessary to consume the whole thing. No problems with spoiling in my experience.

I go with the one pepper + sauce per cube in an ice cube tray. Freeze until solid, pop them out of the tray and into a plastic bag or container.

Just this week I portioned them into old baby food jars and stuck them in the freezer. I've never done it before so I'll see how it goes, but I don't see why it wouldn't work great! The last time I had a can I just put them in a jar and they seemed to do fine in the fridge for a couple of months! They are so nice to have on hand to add punch to dishes and make them special.

WOW! Thank you all for taking the time to solve my dilemma. I suspect you helped other folks as well- bring on the chipotle!

I always just whiz them and store them in the frig., like twowheeler--I've never had them go bad (I'd guess we go through a can every 3 weeks or so because I add them to everything--slaw dressing, roasted veg., chilis and soups, you name it).

Last time, I just dumped the part of the can contents into plastic wrap, froze it, and cut off as much as I needed till it was gone. Worked fine.

I also put it in a ziploc bag, smush it up and then spread it flat in the bag. If it's frozen flat, I can easily snap off how much I want.

I place (1) pepper and a bit of sauce on press and seal and then cover with press and seal and seal around then throw in the freezer! I also do this with tomato paste!

I freeze them in a ziploc. Even completely frozen, it's easy to break one or two peppers off.